Galatoboureko Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
4 cup: Milk,
3/4 cup: Sugar,
3/4 cup: Fine semolina,
1/4 cup: Butter,
1/2: Lemon, rind grated
1 Piece: of cinnamon bark,
1 pinch: Salt,
5: Eggs, lightly beaten
1 tsp: Vanilla essence,
10: Fillo pastry sheets,
3/4 cup: Unsalted butter, melted
SYRUP
1 cup: Sugar,
3/4 cup: -Water,
1 Piece: of cinnamon bark,
2 tsp: Lemon juice,
Directions:
Cooking time: 1 hour Oven temperature: 180
C (350
F)
Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt
in a heavy-based saucepan and heat until thickened, stirring
constantly. Let custard bubble gently over low heat for 5 minutes.
Take from heat and remove cinnamon. Cover with a piece of buttered
paper to prevent skin forming. When cool, blend in eggs and vanilla.
Butter a 33 x 23 cm (13 x 9 inch) oven dish. Place half of the filo
pastry sheets in the dish, brushing each sheet with the melted butter.
Pour in custard and top with remaining sheets, again brushing each
with butter as it is placed in postition. Brush top with remaining
butter and score through top sheets of filo in 8 cm (3 inch) squares
or diamonds. Sprinkle top lightly with water.
Trim edges and bake in a moderate oven for 45 minutes until pastry is
golden brown and custard is set when tested with a knife. Remove from
oven and cool thoroughly in the dish.
Dissolve sugar in water over low heat, increase heat to medium and
bring to the boil. Add cinnamon bark and lemon juice and boil for 10
minutes.
Cool syrup to lukewarm before straining and pouring over the cool pie.
Leave until cold before serving.
Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1
86302 069 1
Typed for you by Karen Mintzias
Source from luhu.jp
C (350
F)
Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt
in a heavy-based saucepan and heat until thickened, stirring
constantly. Let custard bubble gently over low heat for 5 minutes.
Take from heat and remove cinnamon. Cover with a piece of buttered
paper to prevent skin forming. When cool, blend in eggs and vanilla.
Butter a 33 x 23 cm (13 x 9 inch) oven dish. Place half of the filo
pastry sheets in the dish, brushing each sheet with the melted butter.
Pour in custard and top with remaining sheets, again brushing each
with butter as it is placed in postition. Brush top with remaining
butter and score through top sheets of filo in 8 cm (3 inch) squares
or diamonds. Sprinkle top lightly with water.
Trim edges and bake in a moderate oven for 45 minutes until pastry is
golden brown and custard is set when tested with a knife. Remove from
oven and cool thoroughly in the dish.
Dissolve sugar in water over low heat, increase heat to medium and
bring to the boil. Add cinnamon bark and lemon juice and boil for 10
minutes.
Cool syrup to lukewarm before straining and pouring over the cool pie.
Leave until cold before serving.
Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1
86302 069 1
Typed for you by Karen Mintzias
Source from luhu.jp